The Cornish Pasty has been the staple dish of Kernow since the beginning of time.
The usual filling is steak (normally skirt), potato, turnip and onion. Herbs from the hedgerow were often used in times gone by and parsley is sometimes used today.
There is an old saying that the Devil never crossed the Tamar due to the common habit of Cornish women putting most things into a pasty and he was not brave enough to risk such a fate!
- Any good pastry can be used but it should not be too flaky nor too rich.
- 1lb flour
- Half lb lard and suet
- Half tsp salt
- Mix with water
- When the pastry is made, roll out about a quarter inch thick and cut into rounds.
- Lay the rounds on a pastry board with half the round over the rolling pin and put in the fillings, damp the edges lightly and fold over into a semi-circle. Shape the pastry nicely and crimp the extreme edges where it is joined between finger and thumb. Cut a slit in the centre of the pasty and bake in a quick oven so that it keeps its shap
- Fillings are made up by cutting the potatoes and turnips into small pieces and put a layer on the round then small pieces of fresh steak on top flavoured with onion and parsley, salt and pepper.
- Remember whose is whose by placing the initial of the recipient on the top as generations of Cornish people have done.